Best chocolate recipes from the Illinois State Fair

Kathryn Rem

Wednesday

Aug 22, 2012 at 12:01 AMAug 22, 2012 at 9:22 PM

One of Jone Schumacher’s favorite desserts is a homemade molded tart that she fills with mousse or ice cream. For the 2012 Illinois State Fair’s Calling All Chocolates contest, she created a chocolate-raspberry version, and it won her a blue ribbon.

One of Jone Schumacher’s favorite desserts is a homemade molded tart that she fills with mousse or ice cream.

For the 2012 Illinois State Fair’s Calling All Chocolates contest, she created a chocolate-raspberry version, and it won her a blue ribbon.

“I used chocolate milk in the recipe to give it a deeper chocolate flavor,” said the retired nurse from Chapin, Ill.

The contest fielded 16 entries from the 27 people who registered. The contest called for entrants to submit a dish made with any form of chocolate. Among the chocolate creations were brownies, truffles, tarts, cupcakes, breads, candies, cookies and cakes (including one made in a slow cooker).

“It was the best field we’ve ever had,” said judge Mary Alice McNaught, who has judged the contest all 12 years. “We picked two honorable mentions in addition to the three winners because there were so many excellent entries.

Coming in second was Delicious Dark Chocolate Coffee Truffles from Miriam Carter of Lincoln, Ill., and Almond Roca Cookies from Norma Kessler of Springfield, Ill., took the third-place prize.

About Schumacher’s Raspberry Fudge Tarts, the judges noted the lovely appearance. But it was the flavor that won them over.

“I liked that there were three different flavors (glazed tart, mousse topping and raspberry filling). All three were excellent,” said judge Rob Flesher, owner of Pease’s Candy in Springfield.

“Each part of it was good, but collectively, it was wonderful,” said McNaught, a retired home economics teacher from Auburn, Ill.

Mousse Topping: In small saucepan, cook flour and milk over low heat, stirring constantly. When mixture is thick, stir in chips. While mixture is cooling, cream sugar, butter and vanilla until fluffy. Spoon over raspberry filling or fill pastry bag with large star tip and pipe onto tarts.

Garnish each tart with fresh raspberries and/or sprinkle with glitter.

Makes 24 to 26 tarts.

-- Jone Schumacher of Chapin, Ill.

Delicious Dark Chocolate Coffee Truffles

1/2 cup heavy whipping cream

2 1/2 tablespoons Kahlua coffee liqueur

1 1/3 cups bittersweet chocolate

2 tablespoons dark cocoa

1 tablespoon fine ground coffee

In a small, heavy saucepan bring the cream to simmer, scraping down pan and stirring every couple of minutes. Add Kahlua to the hot cream; mix in.

Place chocolate in bowl. Pour cream-Kahlua mix over chocolate and allow to stand a few minutes, then stir until smooth. Cool; then place in refrigerator 2 hours.

Remove from fridge. Scooping with a teaspoon, roll mixture into balls. Roll in hands quickly and place on baking sheet lined with parchment paper. Place in fridge overnight.

The next day, mix cocoa and coffee in a small bowl. (If you want a sweeter coating, mix in 1 tablespoon powdered sugar.) Roll truffles in the cocoa mix, coating them thoroughly.

Makes about 2 dozen.

-- Miriam Carter of Lincoln, Ill.

Almond Roca Cookies

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar

1/2 cup sugar

1 cup butter

2 eggs

2 teaspoons pure vanilla extract

1 1/3 cups milk chocolate toffee bits

2 ounces grated milk-chocolate baking bar

1 cup coarsely ground slivered almonds

6 ounces chocolate-flavored almond bark

Preheat oven to 300 F.

Whisk together flour, baking soda and salt. Set aside.

Blend sugars together. Add butter and mix to form a grainy paste. Add eggs and vanilla, mixing until light and fluffy. Slowly add the flour mixture. Stir in toffee bits and grated chocolate.